Preheat your oven to 350°F. Spread the pepitas on a parchment-lined baking pan in a single layer. Toast for about 5-6 minutes until lightly golden and fragrant.

In a small bowl, whisk together lemon juice, honey, and olive oil until well combined. Add cracked black pepper to taste.

Chop the kale into bite-sized pieces and place in a large mixing bowl. Drizzle with olive oil and lemon juice, then massage the leaves for about 5 minutes.

Rinse the blueberries and dry. Halve and pit the peaches, slicing into wedges or cubes.

In the bowl with the massaged kale, add the peaches and blueberries. Drizzle with the vinaigrette and toss everything together.

Divide the salad into bowls and top with toasted pepitas. Serve immediately.